Don’t get us wrong, we love Pumpkin Spice Latte, but sometimes it gets to a point. Autumn’s palette extends far beyond that familiar blend, and there are many more flavors that we can add to our morning coffee or dinner desserts. Cozy up and grab a latte, as today, we’re bringing you the best fall flavors that aren’t pumpkin spice-infused.
10. Black Walnuts and Maple
Try this duo in black walnut maple cookies, where the nuts are toasted first to mellow their intensity, or in maple black walnut fudge for a sophisticated candy. The combination also works beautifully in coffee cake, where maple syrup can replace some of the sugar, or in homemade granola with a maple black walnut cluster.
9. Pear and Ginger
Who knew pair and ginger work well? It just so happens that pears enhanced the ginger’s warm flavor. This combination becomes even more magical when pears are poached, allowing the ginger to infuse throughout while the pear’s texture becomes silky and perfumed. Try making pear ginger preserves to spread on fresh biscuits, or create an elegant pear ginger tarte tatin with crystallized ginger pieces.
8. Chestnuts and Vanilla
Roasted chestnuts have a naturally sweet, nutty flavor that pairs beautifully with vanilla’s creamy warmth. Chestnuts are unique among nuts because they’re starch rather than oil, giving them a texture and flavor more similar to sweet potatoes. When roasted, their starches convert to sugars, creating a naturally sweet, almost cake-like flavor that’s enhanced by vanilla’s vanillin compounds. A chestnut vanilla soup and a homemade ice cream will do justice to the flavor.
7. Fig and Balsamic
The honeyed sweetness of fresh figs, enhanced by the acidity of aged balsamic vinegar, creates the perfect savory fall flavor. Fresh figs do contain natural sugars and enzymes that intensify their sweetness as they ripen, while aged balsamic vinegar develops hundreds of flavor compounds. This Italian-inspired pairing represents the perfect marriage of sweet and sour, with the fig’s jammy texture complementing the balsamic’s syrup.
6. Apple Cider Vinegar and Honey
The apple cider vinegar and honey moments create the perfect sweet-and-sour balance that you’ve been craving for. Use this duo in braised pork dishes, where the acidity tenderizes meat while the honey creates caramelization. It’s also best in roasted Brussels sprouts, homemade pickles, or as a base for fall-inspired cocktail syrups.
5. Cranberry Orange
If you haven’t considered these two together, then it’s time that you do so. Imagine a tart bite of fresh cranberries mellowed with a bright orange zest. Cranberries contain high levels of anthocyanins and proanthocyanidins, which contribute to their intense tartness. Meanwhile, orange zest provides limonene and other citrus oils that brighten and balance the cranberry’s astringency. They both work well on cheese boards, salads, and pastries.
4. Cardamom Rose
This Middle Eastern-inspired combination brings floral to fall flavors. Cardamom’s warm spiciness paired with delicate rose creates the perfect fall flavor from ice cream to shortbread. Cardamom contains compounds like eucalyptol and α-terpineol that provide its slightly lemony flavor. Meanwhile, rose petals and rose water contribute phenylethyl alcohol and other aromatic compounds that create their signature fragrance. It’s not for everyone (especially those who think flowers in food taste like soap), but it’s perfect for those exploring their options.
3. Chai Spice
While pumpkin spice gets all the attention, chai’s complex blend of cardamom, ginger, cloves, and black pepper offers a warmer experience. The addition of black tea’s tannins adds depth that makes this blend perfect for both beverages and baked goods. Unlike pumpkin spice’s sweet profile, chai offers a more balanced approach to warming spices that works equally well in savory food.
2. Maple Bourbon
Imagine this: smoky bourbon notes that are complemented by a pure maple syrup that defines fall’s cozy evenings. This combination works well in desserts and even glazes for roasted meats during holiday dinner. The notes of vanilla and caramel in aged bourbon create harmony with the maple’s sweetness, which features 300 flavor compounds beyond simple sugar.
1. Brown Butter Sage
The combination of the nutty toasted brown butter and earthy sage creates an unexpected fall flavor. They’re perfect with pasta dishes, shortbread cookies, and even a finishing meat glaze. Brown butter develops its signature hazelnut-like flavor when milk proteins caramelize during cooking. When paired with sage’s slightly bitter, pine-like notes, it creates a flavor reminiscent of Italian trattorias and harvest dinners.